Stu's bean mix would be great for baked beans. They are a dense meaty bean that is also great for chili soup and stews because they won’t fall apart. Stuart says it makes a great soup mix. "Unlike other soup mixes where the beans don’t quite cook at the same time these ones should because they came out of the same pod."
These beans will not become super tender like a pinto bean might so be sure not to overcook them. They are ready when they are soft to the bite.
Stu also suggests cooking them in a way that allows you to taste the flavor of the beans because each variety is unique and flavorful on its own. Often we treat beans as a base for loads of bbq sauce molasses sugar salsas etc. but they have a flavor all of their own.
Dried Bean Ratio: 1/2 cup dry beans before cooking = 1 1/2 cups beans after cooking = About 1 can of beans
Cooking Dried Beans: Remember the three S’s: Sort Soak and Simmer. 1) The best way to sort beans is to spread out and do a look-over. Pick out any rocks/dirt clods and rinse thoroughly in cold water. 2) Place beans in large bowl. Add enough cold water to cover by 3 inches and let soak 8 hours or longer. You can soak them on the counter as long as your house is semi-cool. Change the water after 8 hours if you are not cooking them right away adding more water if it’s absorbed. 3) When ready to cook them rinse them very well and add to a large pot. Cover with 2” of fresh water. You can also add herbs oil and onion to the pot but do not add salt until after the beans are cooked. 4) Bring water to a boil. Then reduce to a simmer cover and cook until the beans are tender. Bean cooking time varies but check them after about 45 minutes but may take up to 2 hours. 5) When they are cooked drain and rinse them again.